Filipino Empanadas Recipe: Crispy Savory Pastry Delight

Why You’ll Love This Filipino Empanada Stuffed Pastry

If you have been craving a snack that is crispy on the outside, savory on the inside, and fun to make at home, this Filipino Empanada Stuffed Pastry is a great one to try. I still remember the first time I tasted a version of this while traveling in the Philippines. I came home wanting that flaky crust and rich pork filling in my own kitchen, and after a few test batches, this recipe became a favorite.

• Easy to prepare: This Filipino Empanada recipe uses simple pantry staples, a straightforward pork filling, and a dough that comes together with basic mixing and kneading. The resting time also gives you a nice break while the dough chills.
• Comforting and filling: Each Filipino Empanada Stuffed Pastry offers lean pork mince, vegetables, and a lightly sweet savory sauce, so it feels satisfying without being overly heavy. It is a tasty handheld meal or snack for busy days.
• Flexible for different needs: You can adjust the filling, swap the protein, or change the cooking method to suit your kitchen or diet. That makes Filipino Empanadas useful for families with different tastes at the table.
• Bold, balanced flavor: The mix of soy sauce, oyster sauce, sultanas, peas, carrot, and potato gives the filling a sweet-savory flavor that stands out. The crisp pastry wraps everything in a golden shell that is hard to resist.

Tip: If you enjoy savory hand pies and crispy snacks, this Filipino Empanada Stuffed Pastry is the kind of recipe that feels special but still fits into an ordinary weeknight.

For more ideas like this, you may also enjoy more easy family recipes on Recipes Valentina.

Essential Ingredients for Filipino Empanada Stuffed Pastry

Below is the full ingredient list for this Filipino Empanada recipe. I have grouped everything clearly so it is easy to gather what you need before you start cooking.

For the filling

• 20 ml oil
• 1 finely chopped white onion
• 2 minced garlic cloves
• 500 grams lean pork mince
• 1 finely diced carrot
• 1 finely diced small potato
• 45 grams sultanas
• 75 grams frozen baby peas
• 40 ml soy sauce
• 40 ml oyster sauce
• 2 teaspoons sugar
• 0.5 teaspoon white pepper
• 65 ml water

For the pastry

• 450 grams flour
• 2 tablespoons sugar
• 0.5 teaspoon baking powder
• 0.5 teaspoon salt
• 50 grams cold chopped lard
• 125 ml cold water
• 1 egg
• 1 teaspoon white vinegar
• Vegetable oil for frying

Helpful ingredient notes

• Lean pork mince: Gives the Filipino Empanada Stuffed Pastry a rich filling without too much grease.
• Lard: Helps the pastry fry up light and flaky. It is one of the main reasons the crust gets those crisp little air pockets.
• Sultanas: Add a gentle sweetness that balances the savory sauces.
• Carrot and potato: Stretch the filling and add texture, color, and natural sweetness.
• White vinegar: Helps the dough stay tender and workable.

Special dietary options

• Vegan: Swap the pork mince for crumbled tofu, minced mushrooms, or plant-based meat. Use vegetable-based sauces and replace the egg with a plant milk wash or a little extra cold water in the dough.
• Gluten-free: Use a gluten-free all-purpose flour blend that can handle pastry, and check that the soy sauce and oyster sauce are gluten-free.
• Lower-calorie: Bake the empanadas instead of frying them, use less oil in the filling, and keep the filling portions modest.

For a quick look at the nutrition profile of pork, you can read this helpful guide on pork nutrition facts. If you want to learn more about the carrot in the filling, this article on why carrots are a smart choice is worth a look.

How to Prepare the Perfect Filipino Empanada Stuffed Pastry: Step-by-Step Guide

This Filipino Empanada recipe is easy to follow if you take it one stage at a time. First, make the filling, then mix the dough, and finally shape and fry the empanadas until golden. The whole process takes about 1 hour and 35 minutes, including 20 minutes of dough resting time.

First Step: Cook the savory pork filling

Heat 20 ml oil in a pan over medium heat. Add the finely chopped white onion and minced garlic, then sauté until soft and fragrant. This step builds the flavor base for your Filipino Empanada Stuffed Pastry, so do not rush it. If the onion starts to brown too quickly, lower the heat a little.

Next, add 500 grams lean pork mince and cook it until browned, breaking it up with a spoon as it cooks. Once the pork loses its pink color, stir in the finely diced carrot and small potato. Let them cook briefly so they soften a bit while still keeping some texture.

Second Step: Season and finish the filling

Add 75 grams frozen baby peas, 45 grams sultanas, 40 ml soy sauce, 40 ml oyster sauce, 2 teaspoons sugar, 0.5 teaspoon white pepper, and 65 ml water. Stir well so the pork filling absorbs the sauce evenly. Then lower the heat and cook until the liquid evaporates and the mixture looks moist but not wet.

That dry-but-succulent texture matters because a wet filling can make the pastry split or turn soggy. Once the filling is done, spread it on a plate or tray and let it cool fully before assembling. This helps the empanadas seal better and keeps the pastry from melting during shaping.

Third Step: Mix the empanada pastry dough

In a large bowl, combine 450 grams flour, 2 tablespoons sugar, 0.5 teaspoon baking powder, and 0.5 teaspoon salt. Mix them well so the dry ingredients are evenly distributed. Add 50 grams cold chopped lard, then rub it into the flour with your fingertips until the mixture looks like breadcrumbs.

Using cold lard is important here. It gives the Filipino Empanada pastry a lighter, flakier bite once it hits the hot oil. After that, add 125 ml cold water, 1 egg, and 1 teaspoon white vinegar. Whisk the wet ingredients lightly before adding them if that is easier for you.

Fourth Step: Knead and rest the dough

Turn the dough onto a lightly floured surface and knead it until smooth. It should come together into a soft ball that feels workable, not sticky. If it feels too dry, add a tiny splash of water. If it feels too sticky, dust it with a little flour.

Shape the dough into a ball, wrap it, and refrigerate it for 20 minutes. This resting time makes the dough easier to handle and helps it roll out without springing back. For busy cooks, you can use this time to clean up the kitchen or prepare your frying station.

Fifth Step: Shape the Filipino Empanadas

Once the dough has rested, divide it into 18 equal balls. Roll each ball into a circle about 0.5 cm thick. Keep the surface lightly floured so the dough does not stick, but avoid adding too much flour because that can make the pastry tough.

Place about 2 tablespoons of filling in the center of each round. Fold the dough over to form a half-moon shape, then seal the edges by pleating and crimping them. If you prefer, you can press the edges with a fork for a simpler finish. The important part is making a tight seal so the filling stays inside during frying.

Sixth Step: Fry until golden and crisp

Heat enough vegetable oil for frying to 180°C. Carefully lower a few empanadas into the hot oil, leaving room between them so the temperature stays steady. Fry until they turn golden brown on both sides, then transfer them to a paper towel to drain.

Watch the heat closely. If the oil is too cool, the pastry can absorb too much oil and turn greasy. If it is too hot, the outside can brown before the inside is crisp. A steady 180°C gives you the best balance for this Filipino Empanada Stuffed Pastry.

Final Step: Serve warm

Serve the empanadas while they are warm and crisp. They are great on their own, but they also go well with a simple dipping sauce if you like a little extra flavor. If you are making them for a crowd, keep the finished empanadas on a wire rack in a low oven while you fry the remaining batches.

Best tip of all: let the filling cool before shaping, and keep the lard cold while making the dough. Those two small details can make a big difference in the final texture.

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Dietary Substitutions to Customize Your Filipino Empanada Stuffed Pastry

Protein and main component alternatives

If you want a different filling, the Filipino Empanada stuffing can be changed in a few easy ways. Ground chicken or turkey works well if you want a lighter taste. You can also use beef mince if that is what you have on hand, though the final flavor will be a little richer.

For a meat-free version, use chopped mushrooms, tofu, jackfruit, or lentils. Mushrooms bring a savory bite, tofu adds softness, and lentils give body to the filling. Keep the seasonings similar so you still get that sweet-savory empanada flavor people love.

Vegetable, sauce, and seasoning modifications

The carrot, potato, peas, and sultanas in this Filipino Empanada recipe give a classic taste, but you can adjust them based on season or preference. Corn, diced sweet potato, green beans, or chopped bell peppers are all good choices. If you like a slightly different sweetness, try raisins instead of sultanas.

For the sauce, a little extra soy sauce can deepen the savoriness, while a splash of fish sauce can add more punch if that fits your taste. If you need a gluten-free version, choose gluten-free soy sauce and a gluten-free oyster-style sauce. You can also cut the sugar slightly if you prefer a less sweet filling.

Some cooks prefer a baked finish instead of frying. That works too, though the crust will be less crisp and a bit more bread-like. If you bake them, brush the empanadas with egg wash and bake until golden.

Mastering Filipino Empanada Stuffed Pastry: Advanced Tips and Variations

Pro cooking techniques

For the best Filipino Empanada, keep your dough cool from start to finish. Warm dough can become sticky and hard to seal. If the dough starts getting soft while you shape, put it back in the fridge for a few minutes.

Also, do not overfill the pastries. Two tablespoons of filling is usually just right. Too much filling can burst the seams during frying, while too little can make each empanada feel flat. A tight seal is just as important as the filling itself.

Flavor variations

You can put your own spin on this Filipino Empanada Stuffed Pastry by changing the spices. Add a little black pepper for more bite, a pinch of chili flakes for heat, or a small spoonful of curry powder for a warmer flavor profile. Some cooks like to add chopped boiled egg or minced cooked chicken to the filling for extra substance.

If you want a slightly sweeter version, add a few more sultanas or a little extra sugar. If you like the filling more savory, reduce the sugar and increase the soy sauce a touch. Small changes can make this recipe feel new without losing the classic character.

Presentation tips

For a neat look, try to keep the empanadas similar in size and shape. A fork-crimped edge gives a rustic home-style finish, while a pleated edge looks a little more traditional. Serve them on a platter lined with parchment or a simple cloth napkin for a cozy, inviting feel.

Fresh parsley, sliced spring onions, or a small bowl of dipping sauce can make the plate look brighter. Even a simple snack can feel special when it is arranged with care.

Make-ahead options

This Filipino Empanada recipe works well for planning ahead. You can make the filling a day early and keep it in the fridge. The dough can also rest overnight if needed, though you may want to let it sit at room temperature for a few minutes before rolling.

Cooked empanadas freeze very well. That makes them a smart option for meal prep, school lunches, or quick evening snacks. Just fry, cool, freeze, and reheat when needed.

How to Store Filipino Empanada Stuffed Pastry: Best Practices

Filipino Empanada Stuffed Pastry stores well, which makes it great for batch cooking. Let the empanadas cool completely before packing them away so steam does not soften the crust.

Refrigeration

Store cooked empanadas in an airtight container in the refrigerator for up to 3 days. Place a paper towel in the container if you want to absorb a bit of extra moisture. Reheat in the oven or air fryer so the crust gets crisp again.

Freezing

You can freeze cooked Filipino Empanadas once they are fully cool. Lay them in a single layer first so they freeze without sticking, then move them to a freezer bag or sealed container. This makes it easier to grab only what you need later.

Reheating

Reheat from frozen in the oven until hot and crisp. The oven gives the best texture, while the microwave is faster but will soften the pastry. If you are reheating several at once, use a medium oven and give them enough space on the tray.

Meal prep considerations

If you want a quicker weekday meal, make the filling and dough ahead of time, then assemble fresh when you have a free moment. You can also shape the empanadas and keep them chilled for a short time before frying. That way, you get homemade flavor without starting from scratch every time.

FAQs: Frequently Asked Questions About Filipino Empanada Stuffed Pastry

Filipino Empanada Stuffed Pastry

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🥟 Crispy flaky pastry envelopes savory pork, sweet raisins, and crisp veggies – irresistible Filipino street food snack!
🍲 Umami-packed filling from soy-oyster sauce blend – golden fried delight for parties or anytime cravings.

• Total Time: 1 hour 35 minutes
• Yield: 18 empanadas

Ingredients

– 20 ml oil

– 1 finely chopped white onion

– 2 minced garlic cloves

– 500 grams lean pork mince

– 1 finely diced carrot

– 1 finely diced small potato

– 45 grams sultanas

– 75 grams frozen baby peas

– 40 ml soy sauce

– 40 ml oyster sauce

– 2 teaspoons sugar

– 0.5 teaspoon white pepper

– 65 ml water

– 450 grams flour

– 2 tablespoons sugar

– 0.5 teaspoon baking powder

– 0.5 teaspoon salt

– 50 grams cold chopped lard

– 125 ml cold water

– 1 egg

– 1 teaspoon white vinegar

– Vegetable oil for frying

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Instructions

1-First Step: Cook the savory pork filling Heat 20 ml oil in a pan over medium heat. Add the finely chopped white onion and minced garlic, then sauté until soft and fragrant. This step builds the flavor base for your Filipino Empanada Stuffed Pastry, so do not rush it. If the onion starts to brown too quickly, lower the heat a little. Next, add 500 grams lean pork mince and cook it until browned, breaking it up with a spoon as it cooks. Once the pork loses its pink color, stir in the finely diced carrot and small potato. Let them cook briefly so they soften a bit while still keeping some texture.

2-Second Step: Season and finish the filling Add 75 grams frozen baby peas, 45 grams sultanas, 40 ml soy sauce, 40 ml oyster sauce, 2 teaspoons sugar, 0.5 teaspoon white pepper, and 65 ml water. Stir well so the pork filling absorbs the sauce evenly. Then lower the heat and cook until the liquid evaporates and the mixture looks moist but not wet. That dry-but-succulent texture matters because a wet filling can make the pastry split or turn soggy. Once the filling is done, spread it on a plate or tray and let it cool fully before assembling. This helps the empanadas seal better and keeps the pastry from melting during shaping.

3-Third Step: Mix the empanada pastry dough In a large bowl, combine 450 grams flour, 2 tablespoons sugar, 0.5 teaspoon baking powder, and 0.5 teaspoon salt. Mix them well so the dry ingredients are evenly distributed. Add 50 grams cold chopped lard, then rub it into the flour with your fingertips until the mixture looks like breadcrumbs. Using cold lard is important here. It gives the Filipino Empanada pastry a lighter, flakier bite once it hits the hot oil. After that, add 125 ml cold water, 1 egg, and 1 teaspoon white vinegar. Whisk the wet ingredients lightly before adding them if that is easier for you.

4-Fourth Step: Knead and rest the dough Turn the dough onto a lightly floured surface and knead it until smooth. It should come together into a soft ball that feels workable, not sticky. If it feels too dry, add a tiny splash of water. If it feels too sticky, dust it with a little flour. Shape the dough into a ball, wrap it, and refrigerate it for 20 minutes. This resting time makes the dough easier to handle and helps it roll out without springing back. For busy cooks, you can use this time to clean up the kitchen or prepare your frying station.

5-Fifth Step: Shape the Filipino Empanadas Once the dough has rested, divide it into 18 equal balls. Roll each ball into a circle about 0.5 cm thick. Keep the surface lightly floured so the dough does not stick, but avoid adding too much flour because that can make the pastry tough. Place about 2 tablespoons of filling in the center of each round. Fold the dough over to form a half-moon shape, then seal the edges by pleating and crimping them. If you prefer, you can press the edges with a fork for a simpler finish. The important part is making a tight seal so the filling stays inside during frying.

6-Sixth Step: Fry until golden and crisp Heat enough vegetable oil for frying to 180°C. Carefully lower a few empanadas into the hot oil, leaving room between them so the temperature stays steady. Fry until they turn golden brown on both sides, then transfer them to a paper towel to drain. Watch the heat closely. If the oil is too cool, the pastry can absorb too much oil and turn greasy. If it is too hot, the outside can brown before the inside is crisp. A steady 180°C gives you the best balance for this Filipino Empanada Stuffed Pastry.

7-Final Step: Serve warm Serve the empanadas while they are warm and crisp. They are great on their own, but they also go well with a simple dipping sauce if you like a little extra flavor. If you are making them for a crowd, keep the finished empanadas on a wire rack in a low oven while you fry the remaining batches.

Last Step:

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Notes

🥟 Use cold lard and fingertips to rub into flour for ultra-flaky, airy pastry.
🔒 Pleat and crimp edges tightly or use fork to prevent leaks during frying.
❄️ Freeze cooked empanadas; reheat in 375°F oven from frozen until crisp.

• Author: Brandi Oshea
• Prep Time: 35 minutes
• Dough Resting: 20 minutes
• Cook Time: 40 minutes
• Category: Appetizers
• Method: Fry
• Cuisine: Filipino

Nutrition

• Serving Size: 1 empanada
• Calories: 215
• Sugar: 4g
• Sodium: 255mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 1g
• Protein: 8g
• Cholesterol: 29mg